September 17, 2017
Photo by Lena Grp
Author Notes

This is the original Greek moussaka recipe with ground beef (and never lamb) without potatoes, in a lighter version. —Lena Grp

  • Serves 10-12
  • for the moussaka
  • 1 pound or 1/2 kg lean ground beef
  • 6 medium/big eggplants
  • 1/2 cup olive oil
  • 1 medium onion finely chopped
  • 1 cup ripe tomatoes diced
  • 1/2 cup crumbled feta cheese (optional)
  • 4-5 tablespoons breadcrumbs
  • 1 egg
  • 2 bay leaves
  • 1/4 teaspoon allspice
  • 1/4 teaspoon cinnamon
  • a pinch clove powder
  • salt and pepper
  • 1/2 teaspoon oregano
  • for the thick bechamel sauce
  • 1 liter milk, room temperature
  • 1 cup all purpose flour
  • 1/4 pound or 100 gr butter (or half olive oil half butter)
  • 1 teaspoon salt
  • 1/3 teaspoon nutmeg
  • pepper
In This Recipe
  1. Preheat the oven to 390° F or 200° C.
  2. Rinse the eggplants, peel and cut them into slices 1/6 inch or 5mm thick.
  3. Place them on a baking pan lined with parchment paper (for this amount will need two big baking sheets).
  4. Drizzle with olive oil and bake for about 20’, or until eggplants start turning golden brown.
  5. Remove eggplants from the oven and sprinkle on some salt and oregano.Set aside.
  6. Bring a saucepan over medium/high heat and pour the olive oil. When olive oil is hot add the onion and sauté for 2′.
  7. Add ground beef and stir and press it using a fork for about 10’.
  8. Add diced tomatoes and bay leaves and reduce heat to low/medium.
  9. Add salt, pepper, allspice, cinnamon and clove powder.
  10. Cook for about 15’ and add feta cheese.
  11. Stir and remove from heat. At this point must have nearly no liquids.
  12. Let it stay for a while, then add breadcrumbs and the egg. Stir very well.
  13. Remove bay leaves.
  14. Place half of the eggplants in a rectangular (about 14X10 inches or 34X25 cm) baking pan.
  15. Then spread the ground beff evenly.
  16. Cover with the remaining eggplants and set aside.
  17. Bring a small/medium saucepan over medium heat and pour the butter (and olive oil).
  18. When the butter melts and it’s hot enough add the flour and stir.
  19. Reduce the heat to low and pour the warm milk little by little stirring constantly.
  20. Add salt, pepper and nutmeg and remove from heat when you have a thick sauce.
  21. Pour the sauce to cover the eggplants carefully.
  22. Bake for about 45′.
  23. Let moussaka cool down before cut and serve it.

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